Coconut Curry Chicken

This easy coconut curry chicken uses Jamaican curry powder, but you can use your favorite brand. It can be made in roughly 30-45 minutes if you have all your ingredients in place, making it the perfect choice for a weeknight meal.

Coconut Curry Chicken

Rating: 51

Coconut Curry Chicken


  • 4 boneless chicken breasts, cut into pieces
  • 2 tablespoons olive oil
  • 1 tablespoon melted butter
  • 1 onion, diced
  • 1 tablespoon garlic-shallot puree
  • 3-4 tablespoons curry powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon ground thyme leaves
  • 1/4 teaspoon cayenne pepper (optional)
  • 2-3 cups peas
  • 4 carrots (sliced on bias)
  • 14 oz. unsweetened coconut milk
  • 1 cup organic chicken stock
  • 2 teaspoons salt


  1. Slice carrots on the bias, boil, then rinse in cold water.
  2. Cut the boneless chicken halves into desired size and set aside.
  3. In a large Dutch oven or saute pan, saute chicken in 2 tablespoons of olive oil and 1 tablespoon melted butter until slightly browned on both sides. Do not cook through all the way.
  4. Remove and place in a separate dish.
  5. Reduce heat to medium. Add diced onion, 1 tablespoon garlic-shallot puree, curry powder, cumin, thyme and cayenne pepper.
  6. After sauteing for a couple minutes, add 1 cup chicken stock. Stir well. Add the carrots and the coconut milk. Stir, and adjust seasoning with 2 teaspoons salt. Add chicken back to pot, and let it come to a boil. Cover and let chicken cook through, about 10 minutes. Stir in peas, if desired.
  7. Serve over a bed of cooked Calrose rice. Enjoy!

Recipe by Jason Hill /